Discover our ever-changing collection of European-inspired menus

<p>Discover our ever-changing collection of European-inspired menus</p>

Luxurious Lobster Thermidor

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<div class="p-rich_text_section">A showstopping feast for four. Serve harissa rouille rarebit toasts before the main course: tender salmon fillet and mushroom duxelles with mascarpone and shallots, wrapped in buttery puff pastry and baked until golden. The Wellington is paired with a creamy white wine sauce with chives and parsley, new season potatoes and samphire, fine beans and petit pois in a green herb dressing. It’s the perfect no-stress menu for entertaining.</div>
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Stein’s Salmon Wellington

<p>Impress guests with Michel Roux's French country cooking for four. Begin with Comté and Gruyère gougères, then move on to a classic boeuf bourguignon: beef cheeks slow-braised for six hours with onions, red wine, stock and herbs, finished with fried lardons, pearl onions, carrots and chestnut mushrooms. “It’s the perfect comfort food,” says Michel. Serve alongside a generous helping of pommes mousseline. With all the hard work already done, all that’s left is to enjoy the evening.</p>

Boeuf Bourguignon for Four

<p><meta charset="utf-8">An effortless crowd-pleaser that lets you spend less time in the kitchen and more time family. Enjoy an Italian-style feast with Angela Hartnett's four-person porchetta. Start with Milanese arancini made with saffron risotto, and for the main event, pork belly rolled up with focaccia stuffing flavoured with fennel, sage and orange &amp; lemon zest. It comes already slow-cooked, ready for you to roast and serve with a drizzle of fresh salsa verde, a side of crispy crackling, crushed rosemary potatoes, and a little gem salad with an anchovy caper dressing. </p>

Italian Family Porchetta

<p>Elevate your family roast. Paul Ainsworth’s generous feast for four begins with fish cakes flavoured with chilli, lime and soy, coated in breadcrumbs, fried until crisp and served with korma-spiced mayo. For the main, juicy rolled pork belly is slow-cooked overnight and infused with rosemary and thyme, then paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery hispi cabbage and mustard-flecked mash.</p>

Roast Pork Belly Feast

<p>Start with José's classic tapas: golden croquetas filled with salty jamón, smokey padrón peppers and pan con tomate rubbed with hanging penjar tomatoes as they do in Spain.</p>
<p>Paella de cerdo is flavoured with melting sobrasada, topped with succulent, slow-cooked pork ribs made to José’s mum’s favourite recipe. For dessert, luxurious chocolate ganache is finished with shortbread biscuit and a splash of olive oil.</p>

José's Spanish Feast

<p>A celebration of spring. Begin with house-made sourdough and salted butter, served with Crème Dubarry – a classic cream of cauliflower soup, smooth and velvety, garnished with saffron-spiced pickled cauliflower, and equally delicious served warm or chilled. For the main course, roasted lamb chops are paired with a rich lamb sauce, pommes Parisienne, and buttery petit pois à la française. To finish, a light, airy passion fruit delice is just the right amount of sweet.</p>

Michel’s Spring Lamb

<p>A hamper of Michel’s French favourites for spring, perfect for grazing or gifting to francophile friends. Savoury bites include Comté and Gruyère gougères; a spring vegetable and Cheddar quiche; pâté de campagne to spread on warm sourdough, served with cornichons and Dijon mustard; and fresh seasonal leaves. For something sweet, enjoy passion fruit delice, sugary heart-shaped palmier biscuits, and sour cherry fruit jellies to finish.</p>

French Weekend Hamper

<p>Start with rosemary focaccia and creamy buffalo ricotta dressed with spring peas, green beans and black olives. To follow, a succulent whole boneless spatchcock chicken is aromat-brined and marinated in spicy 'nduja, fennel seed and citrus peel. It's then roasted on top of crushed rosemary potatoes, which crisp up beautifully in the spiced juices. On the side, there's a fresh little gem salad with anchovy caper dressing.<br></p>

'Nduja Spring Chicken

<p>A welcome hit of spring flavours, Michel Roux’s cod menu combines umami with sweetness and fresh acidity. Start with house-made sourdough and salted butter. For the main, a seasonal Norwegian Skrei cod fillet, wild caught in the Arctic ocean, is marinated overnight in a miso, sake and sesame glaze, then pan-fried and plated onto a bright carrot and ginger purée. On the side, enjoy crispy kale and perfectly in-season asparagus dressed with orange and sesame. "It wouldn't be spring without asparagus, Michel says". Finish with a light, airy passion fruit delice. The perfect antidote to a winter of beige.</p>

Miso Skrei Cod & Asparagus

<p>A seafood spread for spring, inspired by the coastal flavours of the Mediterranean. Start with meaty grilled scallops, served with hazelnut and coriander butter and warm sourdough. Next comes bourride – a Provençal fish stew of sea bass, hake, prawn and mussels – rich with aioli and diced potatoes, and gently flavoured with fennel, orange and garlic. It’s topped with sun-dried tomato and chilli croutons for dunking. For dessert, a Portuguese almond tart is given a Cornish twist, served with seasonal poached rhubarb and Rick’s favourite clotted cream.</p>

Mediterranean Seafood Feast

<p>Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea 100% sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.</p>
<p>Georgina’s limited-edition menu features olives, yoghurt, gigantes beans, olive oil, feta and morello cherry compote from Odysea — all staples in her kitchen. Available to buy via Odysea.</p>

Prawn Saganaki Risotto

<p>Created with Brindisa ingredients, Moro’s Spanish-inspired feast begins with perfectly in-season asparagus, topped with a smoky butter made with Ortiz anchovies, rosemary and La Chinata paprika. For the main, lamb shoulder is slow-cooked with fennel, flamed Navarrico piquillo peppers and sherry in the wood oven – “the heart of the Moro kitchen,” as Sam Clarke explains. It’s served meltingly tender, with rich, sherry-infused juices, alongside mashed potato and tenderstem broccoli. For dessert, a Lebanese-inspired yoghurt cake is served with house-made yoghurt, Gaziantep pistachios and bright pomegranate seeds.<br><br>Moro’s two Sams were first introduced to Brindisa, renowned for their high-quality Spanish ingredients, during their time at The River Café over 30 years ago, and continue to source from them today – including the Ortiz anchovies, <meta charset="utf-8">Navarrico piquillo peppers, sherry and La Chinata paprika used throughout this menu.</p>

Spanish Wood-Fired Lamb

<p><span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry millefeuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.\n"}' data-sheets-root="1">The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry mille-feuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.<br></span><br></p>

Provençal Bouillabaisse

<p>From his daughter Emily, to Michel on Father's Day – a feast of his favourite Sunday lunch dishes. Begin with a herby slow cooked pork cheek terrine, ready to be generously spread onto warm baguette, with Dijon mustard, cornichons and seasonal leaves dressed in a sharp Roux vinaigrette. For the main event, melt-in-your-mouth braised pork belly is served with a, sweet Madeira sauce, buttery mash, golden beetroot and summer peas and sugar snaps. To finish, tarte Bourdaloue – a crisp, buttery pastry tart filled with almond butter, served warm from the oven with whipped vanilla ganache and a sweet-sour Griottines morello cherry compote.</p>

A Chez Roux Father’s Day

<p><meta charset="utf-8">Angela Hartnett's summer spread starts with house-made rosemary focaccia and buffalo ricotta with sweet confit tomatoes, olives and caperberries, dressed with balsamic vinaigrette. The main event features succulent pork belly, marinated in fennel seeds, rosemary and lemon zest, then slow-roasted overnight until tender. Drizzle with herby salsa verde and serve with rosemary roast potatoes and braised fennel.<br></p>

Slow-Roast Pork & Fennel

<p>"The epitome of summer," Georgina says of her four-person menu. It's inspired by her Greek-Cypriot roots and her travels around the islands, blending bold Hellenic flavours with her favourite British produce. Start with beetroot tzatziki and pita, and pan-fried halloumi with sticky honey atop freshly sliced tomatoes and mint. For the main, a Greek favourite: souvlakia pork skewers marinated in lemon and oregano, grilled and served with chunky chips and a mustard dipping sauce and a refreshing cabbage salad.</p>

Pork Souvlakia for Four

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<div class="p-rich_text_section">A hearty seafood feast for four, starting with scallops grilled in their half-shell with hazelnut and coriander butter, served with house-made sourdough. For the main event, Rick’s pie for four is generously filled with meaty lobster tail, king prawns and cod in a silky velouté made with shellfish reduction, cream and cognac, brightened with parsley and tarragon. “The secret of a good fish pie is really packing it with whatever’s in there,” Rick says. Baked in a reusable enamel dish, the filling is topped with buttery, latticed puff pastry, with overhanging corners for dipping and an unmissable lobster head proudly poked through the centre. Serve with buttery spring onion mash and a fresh watercress salad with lemon vinaigrette.</div>
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Luxurious Lobster Pie

<p>A celebratory feast that lets you spend less time in the kitchen and more time with family. Begin with golden cheesy arancini filled with pecorino &amp; black pepper. For the main event, slow-reared Creedy Carver duck is stuffed with dried apricots, chestnuts, ceps, sausage meat, and duck liver, then flavoured with Marsala, citrus, and sage. It’s brined overnight for maximum juiciness and flavour, all that’s left to do is roast until golden, slice and serve with rich marsala gravy. On the side, there's crushed rosemary roast potatoes, and wilted cavolo nero with a moscatel and shallot dressing.</p>

Italian Roast Duck

<p><span data-sheets-value='{"1":2,"2":"Succulent, perfectly marinated Pork Chops and plump cotechino sausages cry out for al-fresco dining - or at least a wide open window. To accompany there are earthy lentils, stirred through with uplifting green sauce, and the salad that Fergus claims to have saved his life with its deeply delicious, reviving qualities. Eton Mess finishes, clouds of whipped cream studded with flavoursome summer strawberries and melting meringue. Whether you choose the barbecue or the griddle, this is a menu that speaks of summertime and conviviality.\n"}' data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}' data-mce-fragment="1"><span data-sheets-root="1" data-sheets-value='{"1":2,"2":"Succulent, perfectly marinated pork chops and plump cotechino sausages cry out to be devoured al fresco. Earthy lentils are stirred through with green sauce, and there’s a reviving salad that Fergus claims once saved his life. Eton Mess finishes, with clouds of whipped cream studded with summer strawberries and meringue. A menu that speaks of summertime and conviviality!"}' data-sheets-userformat='{"2":39851,"3":{"1":0},"4":{"1":2,"2":15134719},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}'>Succulent, perfectly marinated pork chops and plump cotechino sausages cry out to be devoured al fresco. Earthy lentils are stirred through with green sauce, and there’s a reviving salad that Fergus claims once saved his life. Eton Mess finishes, with clouds of whipped cream studded with summer strawberries and meringue. A menu that speaks of summertime and conviviality!</span><br data-mce-fragment="1"></span></p>

Pork Chop & Cotechino

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<p class="max-w-[360px]">Our full collection of menus from the UK’s most inspiring chefs and restaurants.</p>

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<p class="max-w-[360px]">Our most-loved menus customers keep coming back for</p>

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<p class="max-w-[360px]">Dessert to share? Intimate meals to bump spoons over</p>

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<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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<p>I<meta charset="utf-8"><span>ntroducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.</span></p>

Dinner Parties Test

<p>Introducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.</p>

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Menus For 4

<p class="max-w-[360px]">There's plenty to get through, two courses will do</p>

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<p>Our curated collection of fish and seafood menus</p>

Fish Lovers

Feasts for 4

Stein’s Salmon Wellington Feast rick-stein 

Impress guests with Rick's showstopper salmon Wellington for four, served with white wine sauce, minted potatoes and samphire, fine beans and petit pois in a herby dressing.

<p>Michel Roux was born into a family of chefs, and began cooking at a young age. In 1991, he took over from his father Albert and uncle Michel Roux Sr as chef-patron of two Michelin-starred restaurant Le Gavroche, renowned for its classic French cooking. Michel released Le Gavroche cookbook in 2001 and has since written several more books. He has also become well-known for his countless TV appearances on BBC’s MasterChef, Food &amp; Drink, and Saturday Kitchen.</p>

Michel Roux

5th December 2025

Classic French cooking for four featuring Comté & Gruyère gougères, followed by a six-hour boeuf bourguignon with pommes mousseline.

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